Method

For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.

Tear the tortillas into roughly 4cm squares. Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side. Add the masala paste, turmeric, salt and sugar, then stir, gently frying the tortillas for 3 minutes more on each side. Add a handful of coriander and stir in.

Add the yogurt and 200ml water to the pan and stir through gently. Take the pan off the heat and leave to stand for 2 minutes. Serve immediately, sprinkled with the remaining fresh coriander.

This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

Method

For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.

Tear the tortillas into roughly 4cm squares. Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side. Add the masala paste, turmeric, salt and sugar, then stir, gently frying the tortillas for 3 minutes more on each side. Add a handful of coriander and stir in.

Add the yogurt and 200ml water to the pan and stir through gently. Take the pan off the heat and leave to stand for 2 minutes. Serve immediately, sprinkled with the remaining fresh coriander.

This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

Advertisement

delicious. tips

Don’t worry if the yogurt curdles a little – it’s fine for this particular dish.